Lemon Curd Blueberry Pop Tarts

There is a new flavor of pop tarts that has just been released. The company made the lemon curd blueberry flavored treat and it’s being sold in stores now.

Lemon Curd Blueberry Pop Tarts are a sweet, buttery, and flaky pastry that is perfect for breakfast or dessert. The lemon curd filling tastes like a tart lemon cream pie with blueberries. They can be found in many grocery stores across the United States. Read more in detail here: where to buy lemon pop-tarts.

Making these blueberry pop tarts with lemon curd

With these lemon curd blueberry pop tarts, I’m not sure where to start. They are without a doubt the most beautiful items I’ve ever shown on the site. I almost want to put a photo of them in a frame.

Instead, I ate them, and they were delicious.

My favorite aspect about sweets like these is how wonderfully flawed they are. The edible flowers and dried bluebs are carelessly (oh sorry, I mean artfully) adorned on top of the handmade pop tarts that are all slightly different in size, the icing is poured on in various ways, and the icing is drizzled on in different ways.

But wait, there’s more. You have to hear how I obtained these delectable blossoms. 

I decide to create these lemon curd pop tarts, and I simply know that edible flowers will pop against the blue of the natural blueberry frosting. However, none of the food stores within a 2-mile radius of my home contained edible flowers.

As a result, I decided to take things into my own hands. The flowers in my neighborhood have begun to blossom as a result of the recent spurts of warm-ish weather in Boston. I wandered up and down my neighborhood, picking leetle flowers with my kitchen scissors and a vest with plenty of pockets. I gently stuffed them into my vest pockets, then returned upstairs to my kitchen.

(…and then didn’t leave the home for another two days, but that’s another tale.)

They were exquisite, even if they weren’t edible. Isn’t it possible that they are? I honestly have no idea. I pulled off all the flowers and tossed them away after shooting the blueberry pop tarts, just in case. That makes this one of those “don’t attempt this at home” tales, in my opinion. Which, to be honest, makes my life appear very fascinating, so I’m fine with that.


How to make your own pop tarts

These lemon curd blueberry pop tarts’ constituent components are very simple to create. The construction of these pop tarts is where most folks go awry. But don’t be alarmed! To make pop tarts, follow these steps:

Flatten and cut the dough for the pop tarts — Working with one half of the dough at a time, roll out each dough ball into a big rectangle. Remove the rectangle’s edges and cut it into nine smaller rectangles of the same size. Transfer the pop tart bases to a parchment-paper-lined baking dish and place them in the freezer while you continue with the remainder of the dough.

Fill the pop tarts — After you’ve cut out the pop tarts, it’s time to put them together. To begin, smear heavy cream along the sides of the pop tarts (this will help seal the pop tart when you crimp it shut). 1 tablespoon lemon curd, dollopped in the middle and spread out somewhat There is no need to add any extra lemon curd at this point. I know it’s tempting, but adding more will cause the handmade pop tarts to flow out of the oven.

Seal the pop tarts by gently pressing the edges of the top piece of dough onto the lemon curd-covered base. Then, using the back of a fork, crimp the edges together. To enable the steam to escape, poke holes in the tops of the lemon curd pop tarts. After that, it’s time to bake these babies!


Now for my new Wednesday link roundup, which I’m hoping to make more regular:

Because this ice cream contains coffee, it is suitable for morning. In one hour, you can organize a dinner party. I’ve been wanting this outfit since yesterday. I can’t get enough of this. Everything about this is funny, so let’s eat this naanwich all summer.



To make the pop tarts:

  • 2 cups flour (all-purpose)
  • 2 tbsp. sugar (granulated)
  • a half teaspoon of salt
  • 1 cup cold salted butter
  • a couple of teaspoons of heavy cream
  • ice water (about 2–3 teaspoons)
  • 1 cup lemon curd (I purchased mine at Trader Joe’s and it’s AMAZING!)
  • 2 tbsp. heavy cream (for brushing)

In order to make the blueberry icing, combine all of the ingredients in a mixing bowl

  • a half-cup of powdered sugar
  • 2 tablespoons coarsely crushed dried blueberries
  • 1 quart thick cream
  • Garnish with edible flowers
  • blueberries, dried, as a garnish


Making the dough

  1. Combine flour, sugar, and salt in a large mixing basin. Cut the butter into tiny chunks and work it into the flour mixture with a pastry blender or big forks until it resembles coarse meal.
  2. Pour in the heavy cream and 2 teaspoons of cold water, then use your hands to combine everything. Working rapidly will prevent the butter from melting. Add another tablespoon of water if the dough is too dry. Form the dough into two disks of similar size and cover each in plastic wrap. Refrigerate for at least an hour, but up to two days.

To make the pop tarts, combine all of the ingredients in a large mixing bowl.

  1. Take one of the doughs out of the refrigerator. Cover a work area with a big piece of saran wrap, then dust it with flour. A rolling pin should be dusted with flour. Roll out the dough into a 10′′x13′′ rectangle as fast as possible.
  2. Cut your dough into a precise 9′′x12′′ rectangle using a ruler and a long knife. Then, cut your rectangle into nine 3′′x4′′ pieces.
  3. To carefully remove the 3′′x4′′ rectangles from their position, lift a corner of the saran wrap away from your work area. Place each rectangle on a large parchment-lined baking sheet, allowing at least 1 inch between them. Place the baking sheet in the freezer after all 9 rectangles have been transferred onto it, and then repeat the rolling and cutting procedure with the other half of the dough.
  4. Preheat your oven to 350°F after all of your dough has been sliced.
  5. Taking the baking sheet out of the freezer is a good idea. Apply a thick cream wash to the edges of each of your 9 pop tart bases (this will help the dough to stick together).
  6. Fill the middle of each pop tart base with a rounded spoonful of lemon curd. Spread it out a little, but not too far from the edges.
  7. Place the leftover dough on top of the pop tart’s contents. To bind the dough together, softly press down on the edges. Then, using a fork, make indentations all the way around the pop tart.
  8. Use your fork to make 4-5 airholes on the top of the pop tarts with the remaining heavy cream wash. Allow to cool entirely after baking for 30 minutes.

Prepare the icing.

  1. It’s time to frost the pop tarts after they’ve been cooked. Combine the powdered sugar, crushed dry blueberries, and heavy cream in a mixing bowl. To make the mixture more liquified, microwave it for 15 seconds. Cover the pop tarts with icing, then top with edible flowers and extra dried blueberries!

Recipes for handmade pop tarts may be found at:

Cinnamon Maple Glazed Giant Gluten-Free Pumpkin Pop Tart

Mini Pop Tarts with Peanut Butter and Jelly

Pop Tarts with Apricots and Almonds

Pop Tarts with Strawberry Nutella

Pop Tarts with Pumpkin Butter

Watch This Video-

The “pop tart flavors” is a pop-tart flavor that combines lemon curd and blueberry.

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